Monday, January 27, 2014

Coconut Coconut Coconut

I also made a spicy sour cabbage-lentil red curry soup with Thai red curry paste. I sauteed things in virgin coconut oil and cooked the soup (with mushroom, cabbage, and lentils) in the slow cooker, adding coconut milk to the citrusy broth. Sometimes the things I make with the explicit intention of being healthy are a little underwhelming, but this was legitimately delicious.